There are some recipes that stick with you-recipes that don’t just come from a cookbook, but from a moment in time, a memory, or even a feeling. Nigella Lawson’s Guinness Cake has always been one of those for me. It’s a cake that’s deceptively simple in appearance but layered in rich, complex flavors. I remember the first time I made it, right before St. Patrick’s Day. I was browsing through Nigella’s Kitchen cookbook and stumbled upon this moist, beer-infused beauty. I was intrigued by the combination of stout beer and chocolate-two flavors that seemed like they shouldn’t work together, but somehow did. What I didn’t expect was how deeply satisfying the cake would be, with that velvety texture and an unexpected richness that really stuck with me.
This cake became my go-to dessert whenever I wanted something a little out of the ordinary. It feels like a bit of an underdog in the dessert world-unassuming at first glance, but with a depth of flavor that keeps you coming back for more. And while it’s perfect for a St. Patrick’s Day celebration, it’s also just great for any time you’re in the mood for something that feels both indulgent and comforting.
Nigella Lawson’s Guinness Cake Recipe
The recipe itself is wonderfully straightforward. It’s the kind of cake that doesn’t require any special occasion or fancy equipment. There’s no need for precision like when you’re making French macarons or layer cakes that require careful assembling. This Guinness cake is made in a mixing bowl, with ingredients that most of us probably have in the pantry already. The combination of Guinness stout and cocoa powder adds such a rich depth of flavor, and it’s a great reminder that simple things don’t have to be bland.
I’ve made this cake for everything from family gatherings to quiet nights at home, and it’s always a crowd-pleaser. It’s a little darker and denser than most cakes, and the stout gives it a kind of warm, almost comforting bitterness that pairs surprisingly well with the sweetness of the icing. It’s a cake that you want to savor slowly, each bite feeling a little more indulgent than the last.
Ingredient List
The beauty of Nigella’s Guinness Cake is in its simplicity. You won’t need to track down any obscure ingredients or spend hours at the grocery store. The ingredients list is humble yet effective, making this cake accessible to almost anyone who wants to try their hand at baking. Here’s what you’ll need:
- Guinness stout (1 cup): The magic ingredient. The beer lends the cake its deep color and bittersweet flavor, which balances out the sweetness of the rest of the ingredients.
- Butter (1 stick/115g): It adds richness and moisture, which is crucial for getting that perfect texture. Don’t skimp here-good butter makes all the difference.
- Cocoa powder (¾ cup): This is where the chocolate comes in. It deepens the flavor and provides a counterpoint to the bitterness of the Guinness.
- All-purpose flour (2 cups): The backbone of the cake, providing structure.
- Baking soda (1½ teaspoons): This helps the cake rise and achieve that perfect crumb texture.
- Sugar (1 cup): The sweetness to balance the bitterness of the beer and cocoa.
- Eggs (2 large): These help bind everything together and contribute to the cake’s rise.
- Sour cream (½ cup): This adds a touch of tanginess and moistness, keeping the cake tender.
- Vanilla extract (1 teaspoon): To round out the flavors and add a subtle depth to the cake.
For the frosting, Nigella opts for a tangy yet sweet cream cheese frosting that is the perfect foil to the cake’s richness. It’s not overly sweet, which allows the flavors of the cake to shine through:
- Cream cheese (8 oz/225g): Softened, for easy mixing.
- Powdered sugar (1 cup): Just enough sweetness to balance out the cream cheese’s tang.
- Vanilla extract (½ teaspoon): Just a touch, to enhance the overall flavor.
How To Make Nigella Lawson’s Guinness Cake?
The method itself is almost as laid-back as the ingredients. No need for fancy techniques or special skills here-just some good old-fashioned stirring and patience. Here’s how I typically make it:
- Preheat your oven and prep your pan: Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. The cake tends to stick, so it’s important to do this step right.
- Heat the Guinness and butter: In a saucepan, melt the butter into the Guinness over low heat. Stir gently until the butter has completely melted and the two ingredients are well combined. The smell of Guinness warming up with the butter is almost intoxicating-don’t rush this part.
- Sift the dry ingredients: In a separate bowl, sift together the cocoa powder, flour, baking soda, and sugar. It’s always worth sifting, especially with cocoa powder, because it helps prevent clumping and ensures an even distribution.
- Combine the wet and dry ingredients: Once the Guinness-butter mixture has cooled a bit, pour it into your sifted dry ingredients. Whisk gently until everything is combined-don’t worry if the mixture looks a little thin; that’s normal.
- Add the eggs, sour cream, and vanilla: In a separate bowl, beat together the eggs, sour cream, and vanilla. Fold this into your cake batter until smooth.
- Bake: Pour the batter into your prepared pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be deep and dark, and when you slice into it, you should see a slightly damp crumb. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: While the cake is cooling, whip up the cream cheese frosting. Simply beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. It should spread easily but hold its shape when you apply it.
- Frost the cake: Once the cake has cooled completely, spread the frosting over the top. You can go for a thick, generous layer, or just a light spread-it’s really up to you. The cream cheese frosting is tart and just a little sweet, a great contrast to the deep flavor of the cake.
Things I Learned
There’s always something to learn from a recipe like this, especially when you make it a few times. Here are a few things I’ve picked up along the way:
- The quality of the beer matters: I’ve tried different stouts for this recipe, and while most will do the job, Guinness gives the cake a distinct flavor that really sets it apart. It’s the perfect balance of bitterness and smoothness.
- Let the cake cool completely: This seems like a no-brainer, but trust me, I’ve been impatient before and rushed through this step. The cake holds together much better when it’s completely cool, and it’s much easier to frost.
- Frosting consistency: Don’t be afraid to adjust the cream cheese frosting to your taste. If you like it sweeter, add more powdered sugar. If you want it tangier, add a little extra cream cheese. It’s all about finding your perfect balance.
- The cake gets better the next day: Like a lot of baked goods, this cake actually tastes better after sitting for a day. The flavors meld together beautifully, and the cake becomes even more moist.